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Classic Butternut Squash Soup

BY DR. CARLSON | NOV 25, 2017 | Healthy Recipes

Classic Butternut Squash Soup

2 Tablespoons extra virgin olive oil

1 carrot, diced

1 celery stalk, diced

1 onion, diced

4 cups cubed butternut squash

½ teaspoon fresh thyme, chopped

4 cups bone broth

½ teaspoon pink Himalayan sea salt

½ teaspoon ground black pepper


Heat oil in a large soup pot.

Add carrot, celery, and onion – cook until onions are translucent.

Stir in butternut squash, thyme, bone broth, salt and pepper.

Bring to a boil, reduce heat, and simmer until squash is fork-tender.

Use an immersion blender to puree soup. (A regular blender will do)

Let soup cool and serve!


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